Packed with Flavor: Try Chef Nico’s Fish en Papillote at Nico’s Upstairs

Locally-caught bottom fish of the day wrapped in parchment paper

Sponsored by Nico’s Pier 38, Nico’s Upstairs, and Nico’s Kailua

If you’re looking for a fish dish that’s healthy and packed with flavor, you need to head to Nico’s Upstairs for the Fish en Papillote! HI Now host Kanoe Gibson is with Chef Nico himself to learn the secret behind one of his signature entrees.

Fish en Papillote is prepared using a locally-caught bottom fish of the day wrapped in parchment paper, “Chinese style,” with black bean sauce table side to reveal the steaming moist fish.

“It’s a French technique to cook fish in the oven and it’s going to be steamed on the inside,” says Chef Nico. “Today we’re going to be using uku. Very moist when you steam it.”

Ingredients:
7 oz. bottom fish (bones off)
bok choy shitake mushroom
red bell pepper
roasted sesame seed
salt and pepper
parchment paper

Directions:
1) Put fish in center of parchment paper and season with salt and pepper
2) Chop bok choy and put it around the fish
3) Slice shiitake mushroom and put it around the fish
4) Slice red bell pepper and put it on top of the fish
5) Add 2 oz. of black bean sauce (cold) and put it on top of the fish
6) Finish with roasted sesame seeds
7) Close parchment paper really tight and bake it in oven for 13 min. at 400 degrees

About Nico’s Upstairs Steak & Seafood:
The bistro-inspired space features an expansive dining room with floor-to-ceiling windows overlooking Honolulu Harbor, just above Chef Nico’s flagship premier fish restaurant Nico’s Pier 38.

Entrées that are anticipated to be favorites are a 14 oz Rib eye, and a 12oz New York Steak both served with fries, and the 8oz Filet served with Gratin Dauphinois and all are served with Nico’s French green butter sauce on the side. There are also traditional French appetizers, Escargots, Steak Tartare, and French onion soup. Dinner also features Nico’s Poke tableside for two.

Nico’s Upstairs has one of downtown’s only Sunday brunch buffets. The buffet consists of Nico’s breakfast house specialties, Chef Meghan’s Marsala Crème Anglaise French Toast, Angry Orchid Corned Beef Hash, Kim Chee Fried Rice, Seafood Jambalaya, Shrimp Cocktail, Brown Sugar Rubbed Prime Rib, Nico’s famous Poke and a variety of local breakfast favorites. Offered every Sunday 10 a.m. – 3 p.m.

For more information: nicospier38.com, nicoskailua.com